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Real Food Basics

#REALFOODBASICS

A series to empower you to cook healthy food without feeling like you need to follow a recipe.

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This week I’m starting a series that I call #RealFoodBasics where I will focus on different vegetables, and give you inspiration for how you can use it in cooking. My hope is that this series will empower you to cook more without the need of a recipe. Recipes are great, but a lot of people don’t feel confident to buy groceries and later cook up a meal without having a recipe to follow.

I want to EMPOWER YOU to cook healthy food WITHOUT feeling like you need to follow a recipe, and Real Food Basics is the first step of that. Learning more about vegetables and different ways you can cook them will hopefully help you not feel intimidated by vegetables in the store, and inspire you to buy vegetables you’ve never tried before.

    Emelie Kamp is an entrepreneur, licensed nutritional counselor, wellness coach, green living coach, author of The Sugar Story and health industry consultant - working towards transforming the way we feel and the way we see ourselves. Be encouraged, be empowered, live your purpose.

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    Real Food Basics

    What to Do with Eggplant – Real Food Basics

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    Eggplant

    Eggplant, or aubergine as it’s called in most of the world, is one of few fruits that you should never eat raw (yes it’s actually a fruit, not a vegetable!). Because of it’s unique skin, eggplant is one produce that is not as important to buy organic.

    Eggplant is often called “poor man’s meat” because when cooked well it has a little similar taste to meat. My favorite meat & eggplant combination is ground meat and cubed eggplant, fried together with chopped onion in coconut oil. Add some salt, pepper and a bit of cinnamon (sounds weird but it’s really good!). You can also add some cayenne pepper. Serve this dish together with cauliflower rice or add some cooked beans and eat it with a spoon. The most important thing i that you try eggplant with ground meat, because it’s really good!! 🙂

    What to make with eggplant:

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    Real Food Basics

    What to Do with Coconut – Real Food Basics

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    Coconut

    Coconuts are by far one of my favorite foods!! So healthy, so good, and so filling. I love that you can use every part of the coconut, both the flesh as coconut chips or grated coconut, coconut butter (ground up shredded coconut), coconut flour (ground from dried, defatted coconut meat), coconut water, and coconut milk.

    You can use coconut for both breakfast, lunch, dinner, snack, and dessert. Coconut oil is a healthy cooking fat as it’s quite heat stable and doesn’t contain any omega-6 fatty acids that promote inflammation in the body. Coconut milk is easy to use in smoothies and in both cooking and baking, and coconut flour can be used to make gluten free bread and desserts.

    The only coconut product I personally don’t use is coconut sugar, for many reasons. First of all I have chosen to avoid all added sugar, even natural added sugars such as cane sugar, honey, agave, coconut sugar, etc. And second of all, I love coconuts too much to be able to be OK with coconut sugar. What do I mean with that? Well, when you make coconut sugar, you take the nectar from the coconut palm tree, and there then won’t be any coconuts grown on the tree. I don’t want to support using a sugar that hinders valuable food from being made! Coconut palm trees that are used for making coconut sugar later also have a hard time starting to grow coconuts again, which is another reason why I wouldn’t want to use coconut sugar even if it were healthy. But “thankfully” coconut sugar is still sugar, just not as processed as white table sugar, so for me it’s an easy decision to just avoid coconut sugar all together. If you want to read more about the problem with coconut sugar, click here.

    What to make with coconut:

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    Real Food Basics

    What to Do with Red Onion – Real Food Basics

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    Red Onions

    Red onions are my favorite onion during springtime. They have a bit more gentle taste than yellow onions and are therefore not as strong when eaten raw. I love to add red onions to all kinds of salads, as well as also sauteing them or adding them to soups, just like yellow onions.

    Red onions contain a lot of antioxidants and nutrients, so I make sure to use onions as often as possible! Sometimes raw, sometimes cooked.

    What to make with red onion:

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